When cooked

When cooked It affects the state of cell membranes, tissue respiration tion, the formation of protein compounds function endo Crean glands.

Vitamin A is ingested in the form of actual Vitamin A retinoids and betacarotene and other carotenoids that are converted in the liver into vitamin A.

Vitamin A is found only in animal products minute, betacarotene mainly of vegetable products as well as in milk.

When cooked food processing formation is lost up to 40% of vitamin A.

Cooking and heat Nye with the lid closed without oxygen method exists conservation of vitamin A.

The absorption of carotene per depends on the method of cooking.

Grinding products, their boiling, mashing with added fat absorption increases carotene.

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